Kansikuva näyttelystä Conversations In Culinary

Conversations In Culinary

Podcast by Conversations In Culinary

englanti

Kulttuuri & vapaa-aika

Rajoitettu tarjous

3 kuukautta hintaan 3,99 €

Sitten 7,99 € / kuukausiPeru milloin tahansa.

  • Podimon podcastit
  • Lataa offline-käyttöön
Aloita nyt

Lisää Conversations In Culinary

Unscripted, Unfiltered Conversation among Chefs, Food and Beverage Professionals Restaurateurs and Hospitality Industry on today's challenges, mentorship, and all things industry related. https://inculinary.com/

Kaikki jaksot

10 jaksot

jakson Chef Dominique Leach on Soul Food, Barbecue & Building Back from Nothing | In Culinary kansikuva

Chef Dominique Leach on Soul Food, Barbecue & Building Back from Nothing | In Culinary

Chef Dominique Leach is a pit master, culinary veteran, and Chicago original — and this conversation might be one of the most honest we've had on In Culinary.Recorded live during a cooking demo, Dominique opens up about the stories behind her food: a late aunt whose fish fries raised money for family reunions, a grandmother from Lexington, Mississippi who cooked with her eyes closed and once fed Barack Obama collard greens, and a childhood in Humboldt Park that gave her the soul she brings to every dish.Then she tells the story of the food truck. The Jamaica trip where she blurted out she was launching one. The excitement of going all in. And the night — just months later — she woke up to it burning in front of her home, torched by a Molotov cocktail from someone in her own community.She rebuilt in four months. She kept going. And she's still going.⚠️ Heads up on audio: We ran into some technical difficulties during this recording. The content was too good to sit on, so we made the call to release it as-is. We appreciate your understanding.

19. touko 2026 - 21 min
jakson Chef Brian Jupiter on New Orleans Soul and Betting on Yourself | Conversations In Culinary Throwback kansikuva

Chef Brian Jupiter on New Orleans Soul and Betting on Yourself | Conversations In Culinary Throwback

Before the series had a name, this was the night it all began.We're throwing it back to Season 1, Episode 1 — the very first In Culinary live event, with the one and only Chef Brian Jupiter.Chef Brian Jupiter — executive chef and owner of Frontier and Ina Mae Tavern in Chicago — sits down with host Paul Young for what would become the foundation of everything In Culinary Conversations is today.Brian takes us from his grandmother's kitchen in New Orleans to a bold ask at age 23 that landed him his first executive chef role. He cooks his signature shrimp and grits live on stage and gets into the real stuff: why the restaurant industry is heading toward another wave of closures, what culinary school debt actually costs young cooks, and why seeing a space first is the only way he knows how to build a concept.A candid, warm, and genuinely funny conversation about food, family, and building something that lasts.Topics covered:– Growing up cooking in New Orleans and his first kitchen job at 15– Arriving in Chicago at 23 and convincing a restaurant to hand him the executive chef role– Coarse-ground grits, Gulf shrimp, and the philosophy behind shrimp and grits– Katrina as "overnight gentrification" and the changing soul of New Orleans– Culinary hero Chef Elliot Roussel and the pride of New Orleans hospitality– Why the restaurant industry needed a reset — and what comes next– TV appearances: Anthony Bourdain's The Taste, Guy's Grocery Games, and more– How Frontier and Ina Mae were both born from a space, not the other way around

12. touko 2026 - 25 min
jakson Chef Stephan Sandoval on Baja Roots, Bluefin Tuna & His Famous Tostada kansikuva

Chef Stephan Sandoval on Baja Roots, Bluefin Tuna & His Famous Tostada

San Diego-raised, Chicago-based chef Stephan Sandoval joins us live to make the dish that put him on the map — a Baja-style bluefin tuna tostada built on Japanese knife technique, a scratch-made ancho-morita salsa macha, and three sauces that quietly hit every corner of the palate.  Stephan talks about growing up between San Diego and Tijuana, the Japanese and Chinese immigrant influences baked into Baja food culture, why sauces are his real superpower (and his biggest production nightmare), and how mentorship under Rick Bayless shaped the kind of chef — and person — he wanted to be. He also gets into his upcoming concepts Trino and Entre Suenos, and why he's always been an open book in the kitchen.  Topics covered: • Butchering a Pacific Baja bluefin tuna loin live on stage • Making salsa macha from scratch — chili selection, the nut debate, and his 4:1 ancho-to-morita ratio • The three-sauce system behind his signature tostada • Baja's Japanese and Chinese culinary influences • Kitchen mentorship, managing people, and the "open book" philosophy • Rick Bayless, The Homecoming, and what's coming next

5. touko 2026 - 26 min
Loistava design ja vihdoin on helppo löytää podcasteja, joista oikeasti tykkää
Loistava design ja vihdoin on helppo löytää podcasteja, joista oikeasti tykkää
Kiva sovellus podcastien kuunteluun, ja sisältö on monipuolista ja kiinnostavaa
Todella kiva äppi, helppo käyttää ja paljon podcasteja, joita en tiennyt ennestään.

Valitse tilauksesi

Suosituimmat

Rajoitettu tarjous

Premium

  • Podimon podcastit

  • Ei mainoksia Podimon podcasteissa

  • Peru milloin tahansa

3 kuukautta hintaan 3,99 €
Sitten 7,99 € / kuukausi

Aloita nyt

Premium

20 tuntia äänikirjoja

  • Podimon podcastit

  • Ei mainoksia Podimon podcasteissa

  • Peru milloin tahansa

30 vrk ilmainen kokeilu
Sitten 9,99 € / kuukausi

Aloita maksutta

Premium

100 tuntia äänikirjoja

  • Podimon podcastit

  • Ei mainoksia Podimon podcasteissa

  • Peru milloin tahansa

30 vrk ilmainen kokeilu
Sitten 19,99 € / kuukausi

Aloita maksutta

Vain Podimossa

Suosittuja äänikirjoja

Aloita nyt

3 kuukautta hintaan 3,99 €. Sitten 7,99 € / kuukausi. Peru milloin tahansa.